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Easy Pan-Seared Lamb Chops

Achieve perfectly cooked lamb chops with a golden crust and juicy center using this simple pan-searing technique.
Print Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Main Course
Cuisine Mediterranean
Servings 4 servings
Calories 420 kcal

Ingredients
  

  • 2 tbsp olive oil for searing
  • 8 pieces lamb chops about 1-inch thick
  • 1 tsp salt to taste
  • 1/2 tsp black pepper freshly ground
  • 2 cloves garlic minced
  • 1 tbsp fresh rosemary chopped
  • 1 tbsp fresh thyme chopped

Instructions
 

  • Preheat a heavy skillet over medium-high heat until a drop of water sizzles upon contact. This ensures the lamb chops will sear properly.
  • Pat the lamb chops dry with paper towels to remove excess moisture. Season both sides with salt and pepper to taste.
  • Add olive oil to the hot skillet. Once shimmering, place the lamb chops in the pan, being careful not to overcrowd.
  • Sear the lamb chops for 3-4 minutes on each side. Look for a golden-brown crust and listen for a sizzling sound, indicating proper searing.
  • Reduce the heat to medium and add minced garlic, rosemary, and thyme to the skillet. Stir briefly until aromatic.
  • Continue cooking the lamb chops for an additional 2-3 minutes, spooning the herb-infused oil over the chops.
  • Check the internal temperature with a meat thermometer; aim for 145°F for medium-rare. Adjust cooking time if necessary.
  • Transfer the lamb chops to a plate and let rest for 5 minutes before serving. This allows the juices to redistribute, enhancing flavor and tenderness.